(700 ml)

Paul Ricard created this pastis in 1932 as a direct challenge to the absinthe ban, deliberately reformulating around star anise and licorice root rather than grand wormwood — a regulatory workaround that became a category-defining recipe. The formula draws on star anise sourced from the Mediterranean basin alongside licorice root and a proprietary blend of 15 Provençal herbs and spices, reflecting the garrigue-scented hillsides surrounding Marseille. Production follows a cold maceration of botanicals in neutral spirit, after which the extracts are blended and bottled at 45% ABV without chill-filtration, preserving the anethole oils responsible for the characteristic louche when water is added. What sets Ricard apart within the pastis category is that ratio: more licorice root relative to star anise than most competitors, producing a drier, more root-forward profile where peers lean sweeter and more anise-dominant. Serve long with cold water (1:5) to trigger the louche and release the full aromatic complexity of the botanical blend.